Ingredients
- 2 quarts chicken broth
- 2 stalks fresh lemongrass, sliced on the bias by 50 percent-inch pieces
- 4 kaffir lime leaves
- 1 -inch piece fresh galangal or ginger root, sliced
- 2 red chiles, sliced
- two tablespoons fish sauce, for example nam pla
- 1 1/2 teaspoons sugar
- 1 (8-ounce) can straw mushrooms, rinsed and halved
- 1 pound large shrimp, peeled with tails on
- 2 limes, juiced
- 2 eco-friendly onions, sliced
- 1 handful fresh cilantro, chopped
Directions
Bring the stock towards the boil over medium heat inside a saucepan. Add some lemongrass, kaffir lime leaves, galangal, and chiles. Lower heat to medium-low, cover, and simmer for fifteen minutes to allow the spices infuse the broth.
Uncover and add some fish sauce. sugar, and mushrooms. Simmer for five minutes. Add in the shrimp and prepare for around 8 minutes until they turn pink. Remove in the heat and add some lime juice, eco-friendly onions. and cilantro. Taste for salt and spices you ought to have the same balance of spicy, salty, and sour. It's wise to inform your guest's the lemongrass and lime foliage is for flavor only and really should be prevented when eating the soup.
Recipe thanks to Tyler Florence